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DRINKS AND SPIRITS

FLAIRS AND BARTENDERS

The Rise and Fall of Flair

Bartending

And Why It Might Rise Again

The magic chemestry of Gin Cocktails

The first half of this list is “bartender’s choice” cocktails, contemporary creations that come straight from the cocktail shakers of today’s top bartenders. The second half is classics, both preProhibition standards and more modern ones that have achieved worldwide acclaim. You’re sure to find something for every palate among these 20 drinks.

One of gin’s most fascinating and delightful aspects is the wide diversity of flavors within the spirit category. Beyond the designations of London Dry, Old Tom and more, the range of botanicals used to flavor each gin mean that each bottling features unique flavors, from heavily herbaceous to gently floral and anywhere in between. Because of its range, the spirit can play well with a wide variety of ingredients. You just need to choose the right bottle for the particular drink. No matter your flavor preferences, however, you’re

sure to find a new favorite on this list of 20 drinks, from time-honored classic cocktails to modern-day favorites.

The Rise and Fall of Flair Bartending And Why It Might Rise Again

There was a time when flair was king. The flashing lights, the whistles, the ceremonial emblazoning of a hundred dollar bill on the forehead, they were all part of the show. Bottles and tins filled with a kaleidoscope of brightly colored booze flew through the air in an all-out “shock and awe” aerial spectacle. Firebreathing bartenders pouring ten drinks at a time elicited cash, fame and sheer delight from the crowd. The “golden era” of flair bartending was truly a sight to behold. It marked the culmination of years of economic boom in America, and it thrived in a bar scene with rampant

strobe lights, pounding club music and an intense party atmosphere led by rockstar bartenders.

The seeds of flair had been sown since the time of Jerry Thomas in the 1800s, and slowly evolved through the mid-1980s, when the modern form blossomed (and was first championed by restaurant chain TGI Friday’s). What began as exaggerated bar antics soon grew into an all out Bar Olympics that involved juggling, showmanship and drink slingingexpertise. One of the first winners of these competitions, John Bandy, famously

"Performing bartender tricks, or flair bartending is something that needs to be done effortlessly".

There was a time when flair was king. The flashing lights, the whistles, the ceremonial emblazoning of a hundred dollar bill on the forehead, they were all part of the show. Bottles and tins filled with a kaleidoscope of brightly colored booze

America, and it thrived in a bar scene with rampant strobe lights, pounding club music and an intense party atmosphere led by rockstar bartenders.

The seeds of flair had been sown since the time of Jerry Thomas in the 1800s, and slowly evolved through the mid-1980s, when the modern form blossomed (and was first championed by restaurant chain TGI Friday’s). What began as exaggerated bar antics soon grew into an all out Bar Olympics that involved juggling, showmanship and drink slinging-expertise. One of the first winners of these competitions, John Bandy, famously trained Tom Cruise for the movie that was the ultimate catalyst for flair, “Cocktail.” From there, there was no turning back.

Flair spread from New York through the rest of the country and then around the world. But nowhere did the golden era of flair shine brighter or last longer than in Las Vegas, where some of the best flair bartenders could make six figures on competitions alone—and behind the bar, enough to drive Lamborghinis. The stars of flair were flown across the world to spread their brand of highflying, cup-flipping good times.

flew through the air in an all-out “shock and awe” aerial spectacle. Fire-breathing bartenders pouring ten drinks at a time elicited cash, fame and sheer delight from the crowd. The “golden era” of flair bartending was truly a sight to behold. It marked the culmination of years of economic boom in

“I think we were really starting to grow in popularity in the late ’90s. Ken Hall, Christian Delpech and Tobin Ellis were all instrumental in pushing it forward,” says long time Vegas flair bartender Vahe Manoukian. “In Las Vegas they had a lot of themed restaurants and ultra-lounges that were popping up all over the strip; at one point the entire Rio Casino went 100 percent flair!